Description
This creamy chicken white bean soup is a cozy, nourishing one-pot meal made with tender chicken, white beans, and herbs in a velvety broth. Perfect for chilly nights, it’s rich in protein, naturally creamy, and easy to make. A comforting dinner option that’s wholesome, satisfying, and ideal for meal prep.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
3 cups cooked shredded chicken
2 cans white beans, drained and rinsed
4 cups chicken broth
1 cup heavy cream
1 teaspoon fresh thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
1. Heat olive oil in a large pot over medium heat. Add diced onions, carrots, and celery. Sauté until soft and fragrant, about 6 to 8 minutes.
2. Stir in the minced garlic and cook for 1 more minute until fragrant.
3. Add shredded chicken, drained white beans, chicken broth, thyme, bay leaf, salt, and pepper. Bring to a gentle simmer.
4. Let the soup simmer for 20 minutes so the flavors can meld together.
5. Reduce the heat and pour in the heavy cream. Stir gently and warm for 5 minutes without boiling.
6. Remove the bay leaf, add lemon juice, and stir well. Adjust seasoning as needed.
7. Serve hot, garnished with chopped parsley if desired.
Notes
This soup thickens as it sits, so add a splash of broth when reheating.
Using rotisserie chicken saves time and adds flavor.
Don’t skip the lemon juice — it brightens the whole dish!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 390
- Sugar: 4g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg